From inthekitchenwithkath.com
(Adapted from a Sunset magazine recipe)
Sunset suggests using a medium-grain rice. I used Koshihikari sushi rice. I think any type of rice would work.
Serves 2 (with some of the delicious rice leftover)
3/4 cup rice
2 fillets of salmon (each one 5 – 6 ounces)
¼ teaspoon kosher salt
¼ teaspoon pepper
¾ cup halved and sliced cucumber
½ large avocado, cut into cubes
½ sheet nori, cut into thin strips
1 green onion, sliced diagonally
2½ tablespoons reduced-sodium soy sauce
1 tablespoon wasabi powder
¼ teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds (optional)
1. Cook the rice. (I used this method in my rice cooker.)
2. Prep the vegetables.
3. Mix the soy sauce, wasabi powder, and toasted sesame oil together to make the sauce.
4. Preheat the oven to 400˚. Line a baking sheet with foil and put the salmon fillets on it. I use clean tweezers to remove the pin bones.
5. Sprinkle the salmon with the salt and pepper. Roast the salmon for 8 – 10 minutes. (The rule is 10 minutes for every inch of thickness.)
6. Put some rice in two bowls. Top them with the vegetables, nori, and the salmon fillets. If using, sprinkle with the toasted sesame seeds. Serve with the sauce on the side for dipping.